Gluten-free sponge cake – Video

The sponge cake is a basic dough used in many preparations, fluffy and good. In the classic recipe for sponge cake, it isn’t used the baking powder, but I put it in my sponge cake and the result is perfect 🙂

Gluten-free sponge cake

Preparation time 30 minutes

Ingredients:

3 eggs

150 g of gluten-free flour (I use BiAglut flour)

125 g of vanilla sugar(*)

8 g of baking powder

3 tablespoons of boiling water

a pinch of salt

(*) store the white sugar in a jar containing a vanilla bean

Beat the egg yolks with the sugar for 10 minutes. Add 3 tablespoons of boiling water and beat again.

Add the flour sifted with the baking powder and mix well (stir until the mixture is smooth and homogeneous, even with the help of an electric whisk if necessary), then add the egg whites beaten until stiff with the salt, incorporating them gently.

Pour the batter into a cake pan or a baking sheet covered with parchment paper and bake at 180°C.

If you put the batter into a cake pan, to make a cake, cook for 25 minutes; 10 minutes if you put it on a baking sheet.

Once cooked turn it over on a slightly damp cloth (or parchment paper) and carefully remove the baking paper attached to the base.

This sponge cake is almost perfect as it is and, stuffed with creams, it’s better not to get it wet, if not slightly: will remain soft and absolutely not dry. Wetting it too much, as you would with a sponge cake with gluten, it’s likely that it’ll break.

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Advice

For people with celiac disease to eat “away from home”, in facilities not entirely gluten-free is never 100% safe. In the posts, we list facilities that can be considered safe, both in Italy and abroad: we have personally tested many of them, for others, we have done extensive research to verify quality and attention to cross contamination. Therefore we recommend you always to specify, to the waiter or to the chef, your celiac disease and that they pay maximum attention to the manipulation of your dishes.